This Greek chicken and potatoes recipe includes tender chicken legs and baby potatoes roasted in a deliciously seasoned lemon Greek marinade.
This is one of those hearty comfort food meals that is so simple to prepare. Everyone should have this easy Greek chicken and potatoes recipe in their rotating recipe files. I make this on those days when I want a nice, no-fuss, rustic supper. You can use any cut of bone-in, skin-on chicken you like, but it becomes especially budget-friendly when you use drumsticks or leg quarters.
All you have to do is place the chicken and potatoes in a baking dish and coat them in lots of delicious seasonings. My lemon Greek chicken marinade includes a tasty combination of lemon juice, olive oil, salt and pepper, dried oregano, and garlic powder. I bake the chicken and potatoes with the foil on and then take it off, so every bite is juicy, tender, and full of flavor. I tell ya, this is the perfect easy supper.
Now, if you’re a fellow low-carb follower, you can easily make this Greek chicken recipe low-carb by substituting the potatoes for low-carb options like broccoli and cauliflower. Here are more low-carb (ketogenic) recipes too. I also love to serve some steamed or roasted veggies on the side.
Okay, let’s make us some Greek chicken and potatoes and all be happy come suppertime.
- Bone-in skin-on chicken of your choice, like chicken drumsticks.
- Garlic powder
- Black pepper
- Kosher salt (or regular table salt)
- Oregano (dried or fresh oregano)
- Olive oil (but you can substitute for vegetable oil)
- Lemon juice (fresh or bottled lemon juice is fine)
How to Make Easy Greek Chicken and Potatoes
To begin with, wash and quarter your potatoes.
Or cut ’em up however you want. Feel free to rebel in your own kitchen.
Arrange all of your chicken and potatoes in a 9×13 baking dish.
It doesn’t have to be greased.
Mix up all of your dry ingredients in a small bowl.
Cut the salt in half if you are not a big salt person or if you are watching your salt intake.
While I have all of this mess out on my counter, I go ahead and mix up a double batch. I put the rest in a baggie and label it so the next time I want to make this dish I just pull that out and have it in the oven even faster!
This is also excellent to serve in a little dish alongside another dish of olive oil for dipping pieces of bread with your meal.
Have members of your extensive household staff sprinkle the seasoning all over the chicken and potatoes in the dish.
Or, if you’re like me and don’t have any staff, either do it yourself or tell your daughter when she asks if she can help.
“Yes! I have a perfect job and I was just hoping someone would come in and help me!”
Drizzle the lemon juice over the chicken and potatoes.
Followed by all of the olive oil.
Cover with foil and bake at 350 for one hour.
Remove foil, increase oven temperature to 400, and bake for 30 more minutes, or until nicely brown.
Enjoy this heartwarming meal with the people you love most!
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat any way you like: in the microwave, oven, or air fryer.
- You can use any cut of chicken you want but it needs to be bone-in, skin-on chicken for juicy and flavorful results. Leg quarters and split breasts work really well but I’m using drumsticks for the economy of it.
- You can also use any type of potato you have. Russet potatoes work well as do fingerlings, red potatoes, and even Yukon Gold potatoes. Whatever you have on hand is fine, really. Just eyeball about how many you want to use. I used about 8 small red potatoes but you can certainly do more if you like.
- For some extra heat, add a pinch of cayenne pepper to the Greek seasoning.
- In the last 15 minutes, add some vegetables to the baking dish, like broccoli, cauliflower, asparagus, or zucchini.
- Serve your Greek lemon chicken and potatoes with a Greek salad (here’s my Greek cucumber salad recipe too), some Tzatziki sauce or plain Greek yogurt, and some warm pita bread for a delicious Greek-inspired feast!
- If you’re using fresh lemon juice, you can place some lemon slices on top of the chicken and potatoes for more lemon flavor if you like.
- Substitute the oregano for dried or fresh rosemary or thyme.
- Garnish your sheet pan Greek chicken and potatoes with fresh parsley, chives, dill or basil, chopped green onion, chopped kalamata olives, or 1/3 cup of crumbled feta cheese.
You may also enjoy these other easy chicken supper recipes:
Greek Chicken and Potatoes
- 2 teaspoons kosher salt or to taste
- 1 tablespoon dried oregano
- 2 teaspoons garlic powder
- 1/2 teaspoon ground black pepper
- 1/3 cup lemon juice
- 1/3 cup olive oil
- 3-4 pounds chicken drumsticks or whatever type of bone-in, skin-on chicken you prefer
- 8-10 small red potatoes more or less, per taste
In a small bowl, stir together all dry ingredients.2 teaspoons kosher salt, 1 tablespoon dried oregano, 2 teaspoons garlic powder, 1/2 teaspoon ground black pepper
Wash and quarter potatoes.8-10 small red potatoes
Place the chicken and potatoes in a deep 9x13 baking dish. Sprinkle with the seasonings and drizzle with lemon juice and olive oil. Cover with foil and bake at 350 for one hour.1/3 cup lemon juice, 3-4 pounds chicken drumsticks, 1/3 cup olive oil
- Remove foil and increase oven temperature to 400. Bake for 30 minutes more, or until lightly brown.
“This thing we call ‘failure’ is not the falling down, but the staying down.”
~Mary Pickford. Submitted by Jackie.